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 Best snack ever. Neighbor and I made 15 pounds of rough dice head cheese. Served on molasses rye with a smear of horseradish-beer mustard. Also along with was a couple slices of kielbasa krakowska sucha from her polish gramma.  Always eat pig snouts.
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Nov 15, 2014 00:13
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Casu Marzu posted:
gently caress. That looks so good. Polish food is delicious, particularly their cured meats and poo poo. Get more.
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Nov 15, 2014 01:45
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Made some tuna sushi rolls: Half of it ended up on my rolling mat, forcing me reroll them by hand though. Still not bad for a first attempt ever I'd say!
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Nov 15, 2014 02:11
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reflex posted:Made some tuna sushi rolls:  I'd eat it!
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Nov 15, 2014 02:24
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Magic Hate Ball posted:I made California maki rolls! You need to get a bamboo pad so you can make those rolls nice and tight. Making sushi is a great social activity. Add in some booze and just a table of ingrediants and you got yourself an awesome party.
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Nov 15, 2014 03:40
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Casu Marzu posted:Best snack ever. Neighbor and I made 15 pounds of rough dice head cheese. Served on molasses rye with a smear of horseradish-beer mustard. Also along with was a couple slices of kielbasa krakowska sucha from her polish gramma. Did you make this yourself and if so got a recipe?
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Nov 15, 2014 10:10
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Casu Marzu posted:
I've never tried head cheese before but that looks drat good. Had a dinner party last night:  Pumpkin and harlequin squash soup, with garlic and sage crouton, porcini powder, pumpkin seed, parmesan and chive;  Kale, broccoli and ricotta open ravioli, crispy quails egg, shaved asparagus, crispy tarragon and tarragon cream sauce;  lemon cheesecake, pomegranate and limoncello sauce (under everything else), pomegranate seed, oat biscuit crumb, and lemon sherbet. Photos could have been better (likewise, not hugely happy with the presentation of the main, but ended up a bit rushed), but everything was delicious.
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Nov 15, 2014 13:28
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Jose posted:At what temperature did you roast these at to get them like that after 40 minutes? I had them at 150C and came back after half an hour to find they were probably over done with a couple that were burnt I actually had it higher, I think about 375F if I recall. About 40 minutes, but I tossed them every 10-15.
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Nov 15, 2014 15:06
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I was involved in a pretend argument with some Brits about what a "biscuit" is, wherein we patiently explained that no, they are not scones. I was inspired and made biscuits for breakfast this morning. God bless America.
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Nov 15, 2014 15:53
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Jose posted:Did you make this yourself and if so got a recipe? http://www.seriouseats.com/recipes/2011/10/sauced-spicy-beer-mustard-recipe.html Did this recipe with a glop of horseradish at the end. Apparently Chrome knows glop is a word. Huh.
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Nov 15, 2014 18:32
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goodness posted:You need to get a bamboo pad so you can make those rolls nice and tight. Yeah, I'm probably gonna head over to the big Asian superstore this week and grab one (and hopefully cheaply restock on rice and nori since QFC is a loving poo poo place to buy anything you can't feed to a midwesterner).
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Nov 16, 2014 01:29
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Oddly enough my QFC recently added a bunch of new things including chinese broccoli, garlic chives, korean chilis, korean daikon, chinese sausage, century eggs, and I'm sure I'm forgetting some others.
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Nov 16, 2014 03:11
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 Lots and lots of mussels. I don't have a big bowl so I was serving them out of that pot, which worked well. That's the first of 3 servings, we loving crushed 3 lbs like it was nothing. White wine, garlic, lemon zest, and saffron at the bottom of the steamer, dropped butter on top of the mussels at the 3 minute mark and let them go another 2. Pop some chunky bread under the broiler for that last 2 minutes and serve. gently caress precision, it kills a cheap bottle of wine so just pour / swig / pour / swig for that, mince garlic until you're tired of it, and put in saffron until your wallet says NO MAS YOU SPOILED SON OF A BITCH.
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Nov 16, 2014 04:09
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Thoht posted:Oddly enough my QFC recently added a bunch of new things including chinese broccoli, garlic chives, korean chilis, korean daikon, chinese sausage, century eggs, and I'm sure I'm forgetting some others. Ours has like, STUFF, but the prices are all jacked way the hell up because hipsters will gladly pay three-fifty for a can of coconut milk if it makes them feel more worldly. Anyways, more sushi:  rolls by difficult listening, on Flickr Definitely could've used the bamboo mat on those spam musubi maki rolls, which were kind of cobbled together from the leftover scraps of rice and nori.
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Nov 16, 2014 07:16
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Oh yeah, the prices still suck for sure on the Asian ish.
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Nov 17, 2014 03:08
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 Crinkle cookies.
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Nov 17, 2014 04:11
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i was lazy so i did a super simple roast chicken tonight. sprigs of thyme and a lemon shoved up its rear end, salt and pepper sprinkled liberally over it along with some of the leftover thyme. oven @450 for 45 minutes and done  poured the drippings into a sauce pan with a splash of white wine, the pasty pulp from the cooked lemon, and one of the springs of thyme + some honey. whisked & reduced, poured over sliced breast meat
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Nov 17, 2014 04:29
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Did you roast it with the breast down?
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Nov 17, 2014 13:33
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I've been cooking birthday lunches for my Dad for a few years now. This past Sunday was this year's (belated) birthday lunch and I managed to snap a few pictures. My apologies in advance for the pictures, since I am not only bad at picture-taking, but I also had hungry relatives to feed in a hurry. Main was Beef Wellington (which was tasty but overcooked since I underestimated carry-over heat).  With Braised Leeks (which were unfortunately a little undercooked).  And Roasted Brussels Sprouts.  Berry tart for dessert.  Not pictured: Greek salad by my girlfriend and Red Velvet Cake by my mom.
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Nov 17, 2014 13:51
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Pudgygiant posted:
Sup mussel buddy.  Garlic, Leeks, White wine, Tomatoes, prosciutto, and parmesano
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Nov 17, 2014 16:45
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A great caribbean sandwich place in Seattle closed down recently, so I decided to have a few people over and make some sandwiches to fill the Caribbean Roast-shaped hole in everyone's hearts (I also forgot to take a picture of the finished product until it was already half gone, whoops):
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Nov 17, 2014 17:27
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Flash Gordon Ramsay posted:Did you roast it with the breast down? Sure looks like it.
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Nov 17, 2014 17:36
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Viking_Helmet posted:A great caribbean sandwich place in Seattle closed down recently, so I decided to have a few people over and make some sandwiches to fill the Caribbean Roast-shaped hole in everyone's hearts (I also forgot to take a picture of the finished product until it was already half gone, whoops): Wow, got a recipe?
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Nov 17, 2014 18:21
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Doh004 posted:Sure looks like it. Could you guys elaborate on the differences here? I'm thinking of trying to roast a full chicken for the first time.
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Nov 17, 2014 22:32
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nuru posted:Could you guys elaborate on the differences here? I'm thinking of trying to roast a full chicken for the first time. The breasts are on one side of the chicken. The backbone is on the other side. Much like you, presumably. There's really no meat to speak of on the back side there. Roasting it with that side up is weird because then the skin on the breasts will stay soggy and not get brown and crispy like that skin is. a little of what you see there is on the thigh, but still not enough to make it worthwhile to sacrifice the skin on the breasts for.
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Nov 17, 2014 22:47
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Flash Gordon Ramsay posted:The breasts are on one side of the chicken. The backbone is on the other side. Much like you, presumably. There's really no meat to speak of on the back side there. Roasting it with that side up is weird because then the skin on the breasts will stay soggy and not get brown and crispy like that skin is. a little of what you see there is on the thigh, but still not enough to make it worthwhile to sacrifice the skin on the breasts for. I had been told somewhere, and this may be total bullshit, that roasting it with the breast down keeps it from cooking out less dry than not. Of course brining, cooking / butchering method and cook time / temp probably matter far more than that. Anyone else hear this before? Wives tale? Actual thing?
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Nov 17, 2014 23:01
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That Works posted:I had been told somewhere, and this may be total bullshit, that roasting it with the breast down keeps it from cooking out less dry than not. Of course brining, cooking / butchering method and cook time / temp probably matter far more than that. Sure, if you overcook your roast chicken. Don't overcook it. https://www.youtube.com/watch?v=EWLt6G85zC4 You don't even need to truss it.
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Nov 17, 2014 23:09
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Tried my hand at rosemary garlic pork chops and polenta. Tasty as gently caress.   
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Nov 18, 2014 02:45
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ogopogo posted:Tried my hand at rosemary garlic pork chops and polenta. Tasty as gently caress. This looks amazing. Did you bake them before throwing them on a pan for a sear or were they done entirely on pan?
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Nov 18, 2014 02:47
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VelociBacon posted:This looks amazing. Did you bake them before throwing them on a pan for a sear or were they done entirely on pan? Lamb is best rare/med-rare, and these were thin chops. Cooked about 90 seconds a side on a hot cast iron and rested for 5 minutes under some foil. Tender and delicious.
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Nov 18, 2014 02:51
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cigaw posted:
Beautiful. I've never thought to braise leeks because I grew up mostly making leek soup (where browning on the leek = bad). Summary of how you made em? Looks like there's lots of garlic!
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Nov 18, 2014 13:49
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bosko posted:Beautiful. I've never thought to braise leeks because I grew up mostly making leek soup (where browning on the leek = bad). Summary of how you made em? Looks like there's lots of garlic! I've only just learned about braised leeks, didn't care for leeks before that (I'm not a soup person) Think those are hazelnuts? would like the recipe/"making of" as well
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Nov 18, 2014 14:40
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Viking_Helmet posted:A great caribbean sandwich place in Seattle closed down recently, so I decided to have a few people over and make some sandwiches to fill the Caribbean Roast-shaped hole in everyone's hearts (I also forgot to take a picture of the finished product until it was already half gone, whoops):  This looks delicious! cigaw posted:I've been cooking birthday lunches for my Dad for a few years now. This past Sunday was this year's (belated) birthday lunch and I managed to snap a few pictures.
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Nov 18, 2014 19:23
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The one thing I really love about colder weather is making braised dishes over the weekends. They warm the house, make it smell good, and almost always make great leftovers. It was chilly this past weekend, so I made my current favorite braised pork shoulder recipe with mashed potatoes. Pre-braise  Post-braise with the mashed potatoes, covered in its own (delicious) filth  The recipe is from Anne Burrell with some tweaks to fit my tastes.
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Nov 18, 2014 19:33
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I gussied up some leftover risotto: runny egg over risotto + broiled asparagus by difficult listening, on Flickr
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Nov 18, 2014 23:37
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Delicious breakfast this morning - eggs in a basket or whatever other weird regional names it has. 
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Nov 19, 2014 14:59
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Ishamael posted:Delicious breakfast this morning - eggs in a basket or whatever other weird regional names it has. Frogs on a lilypad! Also awesome with a little syrup on it to mix in with the runny yolks.
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Nov 19, 2014 15:25
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Klenath posted:Post-braise with the mashed potatoes, covered in its own (delicious) filth This looks delicious, unfortunately my husband really doesn't like pork. I might grab a roast today and make a pot roast, though. Om nom.
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Nov 19, 2014 16:46
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  COOKIES!!!!They're Polvoróns
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Nov 20, 2014 03:34
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Echeveria posted:This looks delicious, unfortunately my husband really doesn't like pork. I might grab a roast today and make a pot roast, though. Om nom. I always thought that you don't eat pork when you aren't allowed or something. This not liking pork thing is new to me.
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Nov 20, 2014 12:39
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